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Develop the knowledge and techniques necessary to succeed as a chef, culinary manager, or entrepreneur in our Culinary Management degree program. Through a blend of theoretical and practical education, students will gain the skills and knowledge to achieve a successful career in today’s culinary and food industry.
The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, culinary, food studies, and externship experiences, this degree program prepares graduates for kitchen, operations management, food development, or entrepreneur positions. Through our culinary management courses, students will gain an understanding of eight key areas:
Culinary Proficiency
Culinary Theory
Accounting and Finance
Marketing and Communications
Human Resources and Risk Management
Specialized Business
Research
General Knowledge (Liberal Studies)
Learning Outcomes
The graduate has reliably demonstrated the ability to:
Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality, and risk management.
Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
Research and analyze societal, environmental, cultural, economic, culinary, and/or market demands at local, regional and international levels.
Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of foodservice environments.
Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition, and professional systems used in the culinary industry.
Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
Entry Requirement
Admission Requirements:
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
Ontario Secondary School Diploma with six Grade 12 University (U) or University/College (M) courses, or equivalent, including Grade 12 (U) English and any Grade 12 (U) Mathematics.
A grade of 60% or higher in English and Math
An overall average of 65% in six Grade 12 (U) or (M) courses.
Recommended courses: basic computer software applications. OR
Mature Student status (19 years of age or older and no OSSD)**:
Grade 12 (U) English
Grade 12 (U) Mathematics
A grade of 65% or higher is required in English and Maths
Post-secondary courses in English and Mathematics will be considered (certain courses only)
** There is no mature student testing in the required credits for degree programs. Mature applicants must have the English and Math credits required. Mature student applicants, who require Grade 12 University (U) credits for their application to a George Brown degree program, may consider completing our on-campus Degree Preparation (U-level) Courses at no extra cost.
Fees
Base Tuition Fee: $18190 for 2 semesters (2021-2022 Programs)
Incidental Fees (student ID student association membership etc): $2000
This information was accurate on : 26/03/2021 Please contact us for more information about this courses
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